Jug Pudding.
Beat the whites and yolks of three eggs; strain through a sieve; add gradually a quarter of a pint of milk; rub in a mortar two ounces of moist sugar and as much grated nutmeg as would cover a sixpence; then put in four ounces of flour, and beat it into a smooth batter by degrees; stir in seven ounces of suet and three ounces of bread crumb; mix all together half an hour before you put it into the pot. Boil it three hours.